Made these as directed. I didn’t have ANY liquid after 20+ minutes. Most of the beets were deliciously crispy and the few that weren’t quite crisped after 45 minutes were set aside to be consumed sooner. As one person said, it’s a bit of a chore to separate and mix between all the fine slices but I am proud to be providing less food waste and turning it into healthy snacks. 

Thank you for the recommendation of slicing them thin on the mandoline. I have one mandoline that has a thick and thin setting but I chose to use my other single setting mandoline which slices nearly paper thin. This worked out perfectly!
I had only three beets so I adjusted the olive oil and seasoning accordingly. I placed the slices on parchment lined cookie sheets and put one sheet on each shelf in a 300°F convection oven. I made sure the slices weren’t touching as suggested and I had three sheets ready to go. It took 45 mins and they were crisped perfectly!

Hi Kevin,

Yes, it works well with an electric dehydrator!

A mandolin is the only way to slice properly for chips and it is written into the recipe- hand cutting chips certainly does seem like a waste of time.

I don’t know where you live, but beets planted in spring or summer are ready for late autumn- a perfect time to make them is going to be on a cold day. Turn your thermostat off and turn the oven on. Obviously don’t make these in the middle of summer with store bought beets.

I’ve also added an extra step to ensure the beet juice separates from the beets to become dryer/crispier for the baking process.

Right after salting and oiling the beets, I’ve separated the beets in a strainer and put a bowl underneath to catch all the salty oily water before pouring it out.

Salt draws liquids out of the beets.

Sorry to be a naysayer! I really love those *Terra* brand chips & truly wanted to love doing my own! Oh, well! Thx!! I do grow beets so when I get an air fryer I will definitely steal your sweating tip!! Worth it just for learning that trick
I hate to say it….. but it’s truly not worth the effort for me personally. An air fryer or convection oven would be the only way to make them imo. A regular oven takes a lot of power, heats the house up & is costly. The time to slice & get thickness even, then the sweating & the constant monitoring while cooking. I don’t know if they are healthier than the pricey store bags but I’d rather skip the chips than do this tedious task for such a small reward 😁 Yes, I have a separate thermometer to ensure the temp was a constant 300°F.
My oven is great that way thankfully! Thank you though!

After salting to remove liquid, be sure to RINSE and squeeze dry in paper towels. Then toss in a small amount of oil before dry, crisping in the oven. Without the rinse, they are too salty.